Carnivore Pork Belly and Egg Smash Tacos

Heat a large cast iron skillet or griddle over medium-high heat. Season the pork belly strips on both sides with coarse sea salt and smoked paprika. Sear the strips for 4 to 5 minutes per side until the edges are extremely crispy and golden brown. Remove from the skillet, leaving the rendered fat in the pan, and slice the pork belly into bite-sized chunks.

Whisk the egg whites and whole eggs together in a bowl with a pinch of salt. Melt the bacon fat on a clean hot griddle or non-stick pan over medium heat. Pour the egg mixture into four thin, round pools, allowing them to spread into small taco-sized discs. Cook for 1 to 2 minutes until set, then carefully flip to cook for another 30 seconds to create pliable egg wraps.

Lay the egg wraps flat on a serving board. Divide the crispy pork belly filling equally among the wraps. Drizzle a spoonful of hot rendered pork fat over the meat, fold them in half like street tacos, and serve immediately.